Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, potato wedges. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Potato wedges is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Potato wedges is something that I have loved my entire life.
Cut each potato lengthwise into eight wedges. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in pan.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook potato wedges using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Potato wedges:
- Take 2 russet potatoes
- Make ready 1 tsp chilly powder
- Make ready 1/4 tsp pepper
- Make ready 2 tsp oil
- Take 2 tbsp corn flour
- Make ready Salt as required
To make potato wedges, start by cutting a potato in half lengthwise. Then, cut the halves into thirds to form the wedges. Once you've cut the wedges, toss them with oil, salt, pepper, and any other seasonings you like in a bowl. Next, spread them out on a baking sheet lined with aluminum foil or parchment paper.
Steps to make Potato wedges:
- Preheat oven at 350 degrees F
- Cut potatoes into lengthy pieces
- Boil it in water for 3 mins and drain the water
- Combine chilli powder, corn flour, salt, pepper and oil. Coat potatoes evenly with this mixture.
- Bake at 350 degree for 15 mins one side and 10 mins other side
These potato wedges are impossibly crispy and crackly on the outside, with tender, pillowy potato insides. They're the perfect homemade solution any time the French fry craving strikes. These wedges are generously seasoned with pepper, garlic powder and onion powder before baking, which makes them mysteriously and utterly irresistible. Russet potatoes are the best pick for potato wedges, both for their texture and size. Their thick skins and super-starchy flesh guarantee wedges with a crisp outside and fluffy insides once baked.
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